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X Italian Pasta Dishes
Spaghetti alla Genovese (with ground beef and pork, tomatoes, and mushrooms)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Specialita Culinarie Italiane" (Boston, 1937)

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1 pound spaghetti

For sauce
4 tablespoons olive oil
1 small onion
1/2 pound ground beef and pork mixed
1/2 teaspoon pepper
1 tablespoon salt
1 small can tomato paste
1 small can tomatoes (strained)
1 pint water

For garnish
4 tablespoons Parmesan cheese


Brown finely cut onion in olive oil.

Add salt, pepper, meat and mushrooms and fry until all is ell browned.

Add tomato paste and mix well.

Add strained tomatoes and water, also add water n which mushrooms have been soaked.

Mix well and allow to simmer for at least one and one half hours.

Boil spaghetti in large kettle of salted boiling water for twenty minutes.


Serve with sauce poured over spaghetti and sprinkle with grated Parmesan cheese.


This recipe was first published in the cookbook entitled, "Specialita Culinarie Italiane 137 Tested Recipes of Famous Italian Foods, Sold for the benefit of North Bennet's Industrial Training & Social Service Work in the North End of Boston." It was published in Boston, Ma. in 1937. The entire cookbook is available on line for free at "pds.lib.harvard.edu/pds/view."Image -- Edouard Manet: Le chemin de fer, Gare Saint Lazare, around 1871-73.

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